This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
General Manager Department: Front of the House and Back of the House Operations
Reporting to: Director of Operations
Summary of Position: Delivers revenues and profits to owners and shareholders by coordinating, developing, and marketing the restaurant concept. The General Manager ensures that all standard operating procedures are implemented and enforced.
-Maintains guest satisfaction by consistently monitoring and evaluating all food, beverage, and service offerings. Always looking for improvements and building relationships with guests.
-Controls purchasing and inventories by reviewing weekly and daily purchase orders and reviewing inventories. Actively reviews pricing, quality, usage reports, and analyzes any variances thus implementing system improvements.
-Implements marketing and advertising plans. Developing community awareness of the brand.
-Maintain a safe, secure, and healthy work and dining environment by following and enforcing all sanitation standards and procedures, local and state regulations. Maintain the security systems.
-Host bi-annual Food Handler?s classes to ensure the staff has all been properly trained and certified.
-Minimize legal liability and adhere to all alcohol certifications and training required by local and state regulations. Host a tri-annual Serv-Safe class for all qualified employees.
-Achieve restaurant financial goals, by adhering to yearly forecasts and budgets. Meet regularly with management and bookkeeper to monitor financial controls. Implement strategies to increase check average and initiating corrective action.
-Responsible for overall maintenance and inspections of facilities.
-Maintain professional and technical knowledge of all current trends in the restaurant business. Including current and new competition, participating in professional local events, social networking, and all media.
-Direct the recruiting, hiring, training, scheduling, disciplining, and coaching of all staff.
-Investigate and resolve all issues or complaints from guests and employees.
-The GM is the direct contact for all HR issues in the respective units. Any issues that cannot be handled internally will be directed towards the HR consultants and Director of Operations.
-Responsible for payroll with the assistance of the chef de cuisine and floor managers.
-Work with the chefs and managers to plan food and beverage specials on a daily basis.
-Developing budgets -Customer focus and staff development -Financial planning and strategy -Strong decision making skills -Overall computer skills and Windows proficiency